Chinese Food
Cranberry cookie
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It's said that biscuits are one of the foundations of baking. I've made them three times before without success. This time, I chose the simplest recipe. No mounting, no additives, simple and delicious. It's for novices. Mom doesn't have to worry about my biscuits anymore.
Cooking ingredients
Cooking Steps
Step1:First of all, it's the family portrait. I've put this butter for a semester. I can't remember to use it until I come back from summer vacatio
Step2:Butter softens in a greenhouse. Add all the sugar and stir to make a paste. No need to beat
Step3:Break up the eggs. Add a tablespoon of egg mixture and stir wel
Step4:Dry cut cranberries. Pour into butter past
Step5:Sift the flour. Pour into the butter past
Step6:Mix the batter evenl
Step7:Shape the dough by hand. It's 8.5cm long, 6cm wide and 3cm high
Step8:Refrigerate for about an hour. Or overnight. This is to make the dough better cut without sticking the knife
Step9:Preheat the oven. Put it in the oven and brush another layer of egg liquid on the surface of the biscuit. The purpose is to color the biscuit. The color is more beautiful and bright. The oven is 165 degrees. 30 minutes. But mine is a mini oven (9L capacity). It's been roasted for nearly 40 minutes. During this time, I keep opening the oven to see if there's any scorch. This depends on my own oven
Step10:Set the background. Take photos.
Cooking tips:1. The oven temperature must be well controlled. Otherwise, the surface is easy to scorch. The inside of the biscuit is still soft. 2. If the biscuit is a little soft, it is normal. It will be hard when it is cold. 3. The egg liquid can be brushed or not. But one spoon of egg is too wasteful. It's better to brush several layers on the biscuit. There are skills in cooking.
